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Blueberry Muffins | Recipe for Muffins

Easy Blueberry Muffin Recipe

This is my second recipe post using blueberries. You should read my first recipe post as well, where I bought blueberries for the first time in my life. You can find that post here, “Blueberry Banana Milkshake“. I was super excited to try recipes with these berries as I had always wished to have fresh blueberry muffins.

For this second blueberry recipe, I got inspiration from from here. I tweaked it a little and made my version of moist, sweet muffins with fresh blueberries, that are overloaded with fruits.

I advise you to follow the exact measurement for proportions of sugar and blueberries. I have made this recipe to suit Indian taste buds and so these muffins are not overly sweet. If you don’t have blueberries, then be careful while using any other fruit. If that fruit is not as sweet as blueberries then you will need to adjust the sugar quantity accordingly.

Equipment and Utensils

Handheld electric cake mixer

Rubber scraper spatula

Big mixing bowl

Small bowl

Stainless-steel or plastic sieve

Cupcake molds with paper liner

Digital kitchen scale

Ingredients

65 grams Fresh Blueberries (washed, cleaned and dried)

100 grams Maida (All Purpose Flour)

85 grams Powdered Sugar

60 grams Vegetable Oil

60 grams Curd

5 drops Vanilla Essence

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

Pinch of salt

2 tablespoons White Granulated Sugar

Directions

Preheat the oven at 180oC for 10 minutes.

Line the cupcake molds.

Sieve maida, salt, baking soda and baking powder together.

Keep the sieved mixture in a large bowl.

Put sugar, curd, and oil in a small bowl.

Mix these 3 ingredients using an electric mixer set at medium speed.

Add blueberries to the dry mixture and mix them thoroughly so all blueberries get coated with maida.

Now add wet mixture to the dry mixture.

Use the spatula and mix maida mixture with cut and fold method.

Then add the folded mixture to the molds, sprinkle some granulated sugar on the tops.